Italian because it’s pasta. French because it has that provencal thing going on, New Orleans because it first inspired the combination.
They call these enormous shrimp “mezzancolle” and they were spectacular at the market this week, huge and very fresh. Large shrimp would be a fair substitute, and don’t get so squeamish about the heads. Those heads add flavor!
2-3 cloves of chopped garlic, medium chop, not too fine
3 T of butter
3T of olive oil
4 thinly sliced fresh cherry tomtoes
3T finely chopped parsley
2-3 hot chilis, if you like
3 good glugs of Scotch whiskey (yes, Scotch)
4-6 shrimp per person, depending on how big the shrimp and how much you eat
Put a big pot of water on to boil for the pasta. Use a medium sized dry spaghetti or linguini.
While the water is coming to a boil, chop the garlic, and the parsley, give the shrimp a wash, set the table, make a salad. When the water finally comes to a boil, drop in your dried spaghetti. Now assuming that the spaghetti takes about 8 minutes to cook: melt 2 T of the butter and all of the olive oil over medium heat, add the chopped garlic, sliced fresh tomatoes and chili peppers and let soften. Don’t let the galic brown, just let it soften. Add the shrimp and cook for another 3-4 minutes, now add the Scotch and give it a mix.
By now, the pasta is done, drain and place in a bowl with the remaining tablespoon of butter, add the finely chopped parsley and toss thoroughly. Carefully place the shrimp on top of the pasta and add all the pan juices to the pasta. Now eat.
There is some alchemy that goes between shrimp shells, butter and whiskey, and that I learned in New Orleans. It’s good to travel!